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Dish of the day.

Duck salad with pomegranate seeds

Serves 4

Ingredients

2 large duck breast fillets

salt and freshly ground black pepper

2 thick, crustless slices of bread, cubed

frisee lettuce

6 spring onions, trimmed and sliced into shreds

1 pomegranate

For the dressing:

1 tbsp sherry vinegar

3 tbsp extra virgin olive oil

squeeze of lime juice

salt and freshly ground black pepper

1 First cook the duck. Season skin with salt and freshly ground black pepper. Place in a scorching hot heavy-bottomed pan and sear (no oil). Turn down heat to medium until skin is crisp and brown, then turn over and cook the other side. Cook to medium rare, when it still `gives' when prodded with a finger. Leave to rest.

2 In the pan there will be fat from the duck skin. Heat to medium, then fry bread cubes in the duck fat for wonderful golden crunchy crispness. Blot on kitchen paper and season.

3 Slice cold duck thinly and place in a bowl. Add frisee, spring onions and pomegranate seeds. Remove the seeds by rolling the fruit on a worktop. Cut the fruit across, then holding the cut side over a bowl, hit the outside skin of the fruit with a large wooden spoon. The seeds just shoot out.

4 Next mix dressing ingredients and pour over salad and toss. Finally sprinkle over croutons and toss again. Serve immediately.
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Article Details
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Publication:Evening Chronicle (Newcastle, England)
Date:Apr 28, 2005
Words:231
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